Kalettes, a new hybrid veggie of kale and Brussels sprouts—which took 15 years to develop, say growers—are available for the first time in the U.S. this fall.

Unlike the new-to-market BroccoLeaf, which is a naturally-occurring veggie, Kalettes were developed through hybridization. The resulting Kalettes look like tiny bunches of cabbage and taste sweet and nutty, according to people who’ve gotten their hands on them: They’ve been available in the U.K. for a while, where they’re called Flower Sprouts (how cute!).

Psychiatrist-kale authority, Drew Ramsey, MD, has made a point of trying these new guys. “Kalettes are really cute, that’s the bottom line. You get all the nutrients of kale, the universal love of the B-sprout in fall, plus it’s the product of old-school plant breeding,” he says.

“Those miniature kale leaves sprouted from a Brussels sprout are a LOT of fun in the kitchen. Imagine pan roasted kale chip on a perfect roasted B-sprout. Great choice to mix up your cruciferous game this winter,” says Dr. Ramsey.

The little green veggies can be cooked and eaten just like Brussels sprouts and kale—as Dr. Ramsey mentioned—by sautéing, roasting, grilling, or eating them raw. Soon as we spy them at Whole Foods, that is.

Tell us, is this new veggie going to make its way into your kitchen? —Molly Gallagher